Amazing Steak Marinade & Tenderizer

Submitted by Jeff Cheffro White

"This is a great way to add flavor to any cut of beef. It's also a tenderizer and contains bromelain and papain, which are two very powerful tenderizers. If you over marinate, you will end up with baby food and a horrible steak experience. I suggest using a one-hour per pound of meat rule. I wouldn't over do it. The ingredients are pretty hard to find, so I'm assuming nobody will actually attempt making this recipe, but if you're a weirdo like me...you'll love what it does for your steak."

 

• Ready In: 20mins
• Ingredients: 17
• Yields: 20 steaks
• Serves: 15

ingredients

• 6 tablespoons kosher salt
• 3 tablespoons turbinado sugar
• 2 tablespoons granulated garlic
• 3 tablespoons beef, powder
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 2 tablespoons dasida beef soup stock
• 2 tablespoons mushrooms, powder
• 1 tablespoon worcestershire powder
• 4 tablespoons Butter Buds
• 1 tablespoon white pepper
• 3 tablespoons Adolph's meat tenderizer
• 1 tablespoon anchovy salt
• 1 tablespoon maggi beef bouillon powder
• 1⁄4 teaspoon liquid smoke, powder
• 1 teaspoon papain
• 2 tablespoons msg

directions

1. So, first things first, the Mushroom Powder listed above is actually Takii Brand Umami Powder. The liquid smoke, is not liquid, it's mesquite smoke powder. The system didn't recognize it, so it wouldn't let me post the actual ingredients.
2. Mix all ingredients in a bowl with a wire wisk.
3. Transfer to an airtight container.
4. 1/3 cup of mixture to one 20 oz. bottle of water.
5. marinate 1 hour for every inch thickness of beef.
6. Remove from marinade, pat dry with paper towels and season as you normally would.
7. grill over intense heat and cook until internal temp reaches 130°F.